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Friday, March 23, 2012

Recipe for Pan-Fried Asparagus Tips with Lemon Juice and Lemon Zest

This simple and amazingly delicious recipe for Pan-Fried Asparagus Tips has only 3 ingredients!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. This recipe for lemony pan-fried asparagus tips is something I make over and over.)

Every spring I look forward to the arrival of low-priced asparagus in the grocery store. I love asparagus and I'm definitely a convert to the "less is more" approach when it comes to cooking it. I've tried a lot of good asparagus recipes, but I'm not sure any of them can beat this simple pan-fried asparagus with only three ingredients: asparagus, olive oil, and a lemon. To make it even better, I like to use just the asparagus tips for this recipe, and save the thicker parts of the asparagus stalk to cook using a different method. If that doesn't work for you, cook the thicker parts of the asparagus stalks for a couple of minutes before you add the tips.

Before you start to cook the asparagus, use a zester or fine cheese greater to remove most of the lemon zest (grated bright yellow lemon skin.) When the zest is removed, cut the lemon in half.

Then heat the olive oil in a large pan and lay asparagus in a single layer as much as you can. Cook asparagus over medium-high heat about 4-5 minutes. Then turn off heat, squeeze lemon juice over asparagus, plate it, and sprinkle with lemon zest.

Pan-Fried Asparagus Tips with Lemon Juice and Lemon Zest

(Makes 2 servings. Recipe created by Kalyn, with inspiration from a recipe for sauteed asparagus in Fine Cooking.)

Ingredients:
1/2 lb. asparagus tips (from one pound of asparagus, save the rest of the asparagus to cook another way)
1 T good quality olive oil
1 lemon, remove all zest, then cut lemon in half

Instructions:
Cut 4-5 inch long tips from one pound of asparagus (saving the thicker stalk ends for another recipe.) Zest the lemon, then cut lemon in half and remove any noticeable seeds.

Heat the olive oil in the largest frying pan you have. (I used a non-stick pan, but any good frying pan will work.) Add asparagus in a single layer and turn heat to medium-high. Cook asparagus 4-5 minutes, turning about once a minute. Asparagus is done when the thickest part of the stalk can be pierced fairly easily with a fork but asparagus still has some snap to it, and asparagus is starting to brown.

Turn off heat, the squeeze over juice of half the lemon (or use the whole lemon if it's not especially juicy.) Arrange asparagus on a plate with all stalks facing the same way, sprinkle with lemon zest and serve immediately.

I made this several times for my dad and stepmother in the months before she died. even though asparagus wasn't in season yet and I was paying premium prices for it. I kept returning to this recipe because she was supposed to avoid salt, and this was something that tasted wonderful with no salt at all. I'm sure I'll always think of her whenever I make this.

South Beach Suggestions:

This is a wonderful recipe for any phase of the South Beach Diet, or any type of low-glycemic eating plan. It's a bit of a splurge to use only the tips of the asparagus, even when it's in season, but try it for a special occasion and you'll be a convert.

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I noticed you posted a comment about a chili verde recipe. I believe Red Iguana uses Cumin in their version of chili verde. It is so yummy! If you ever figure it out, let me know! heatherjmcdonald@yahoo.com

You are one of my favorite blogs. I have been reading and trying things thanks to all the delicious and easy recipes.I'd love to go the the market here in Paris with you to pick up those fresh asparagus!Have a beautiful week,Brigitte

Brigitte, I can't think of anything more fun than going to the market in Paris with you! Someday I'm going to make it there and maybe we can do that. I always look longing at the market photos on David Lebovitz and Chocolate and Zucchini, must be wonderful to live there!

We arrived in Germany just in time for Spargelfest - a festival held for the love of asparagus! All of the markets had beautiful (and huge!) white asparagus and all restaurants brought asparagus up-front on their menus with wonderfully fresh sides, soups, quiches, and other creative offerings. If you've not been, this is a great "someday" trip for any asparagus lover!

This looks fabulous, Kalyn. We often toss asparagus with a little butter and lemon juice but hadn't thought of using olive oil and lemon zest. Great idea! (The only bad thing is that we'll have to wait until June when asparagus season is in full swing.)

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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